Greek-Style Shrimp Salad

Garithosalata me Kappari - Shrimp and Caper Salad

2 lbs medium shrimp, cleaned and deveined
2 garlic cloves
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes (I forgot to put these in. Still delicious and probably more kid-friendly)
2 scallions, white & tender green parts, finely chopped
1 cup red onions, finely chopped
2 tablespoons capers, drained
1 celery stalk, finely chopped
30 cherry tomatoes, halved
2 teaspoons fresh oregano, finely chopped (I used fresh marjoram as I like the more perfumey flavor to the sometimes bitter flavor of fresh oregano)
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
ground pepper, to taste
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar (I used another tablespoon of this AND another tablespoon of the lemon juice. I like my salads juicy!)
2 teaspoons Italian parsley, finely chopped

Bring 2 quarts water to boil in 3 qt pan. Add 1 tsp salt. Drop shrimp in and cook till just pink. Drain and rinse briefly with cold water.

Mix lemon juice, garlic and red pepper flakes in large bowl and add hot shrimp to this mixture. Set aside to marinate for 10 minutes.

Meanwhile, make the dressing by whisking together all dressing ingredients, except parsley.

Mix shrimp with remaining salad ingredients.

Pour dressing over shrimp and sprinkle parsley over salad. Mix well.